Vegetable Soup

Great for Spring and early summer

Ingredients
1-2 cups chopped celery
5-6 medium tomatoes cubed
1 zucchini thinly crescent sliced
2 quarts water
1/4 cup mini spaghetti noodles
¼ tsp ground clove powder
2-3 tbsp olive oil
½ tsp asafoetida
1½ tsp cumin powder
2-3 tsp salt to taste

Directions
1. Heat olive oil in a 4 quart soup pot on medium-high heat
2. Add asafoetida, then add cumin seed powder and fry
3. Add celery and tomatoes and cook until they cry, then add water and continue to cook
4. Puree in a blender
5. Add zucchini
6. In another pot, boil water to cook mini spaghetti according to the packages instructions and then drain
7. Add pasta to the soup and continue to cook for 15-20 minutes
8. Sprinkle with clove powder at the end

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